Baby lamb chops with parsley and mint pesto dipping sauce

  • 100g flat-leaf parsley tops, 3 handfuls
  • 6 to 8 sprigs, fresh mint
  • 1 large clove garlic
  • 55g sliced almonds
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander seeds
  • Salt and pepper
  • 1 tbsp red wine vinegar
  • 6 tbsp extra-virgin olive oil
  • 2 racks baby lamb (have the butcher cut into chops)
1) Preheat griddle pan or large heavy frying-pan over medium high to high heat.

2) In a food processor, combine parsley, mint, garlic, almonds, cumin, coriander seeds and pulse until mixture is finely chopped. Add a little salt and pepper and vinegar to the processor and turn it back on. Stream in extra-virgin olive oil until a sauce forms. Stop processor, taste and adjust seasonings. Transfer to a small bowl using a rubber spatula.

2) Drizzle chops with extra virgin olive oil, season with salt and pepper and griddle for 3 to 5 minutes on each side for medium rare to medium well doneness. Arrange chops around the dipping sauce and serve.

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